Honey-Soy Chicken Stir-Fry with Spicy Sesame Noodles

A quick chicken and vegetable stir-fry with sweet and spicy Asian noodles, ready in 20 minutes — the perfect midweek dinner.

Stir-fries are an ideal way to turn leftover vegetables into a vibrant, fast meal. This honey and soy chicken stir-fry with spicy Asian noodles comes together in about 20 minutes and makes a satisfying, flavorful dinner that’s quicker, tastier and cheaper than takeout.

When the kids arrive home hungry, three options usually present themselves: offer a small snack that risks spoiling dinner appetite, give a piece of fruit and insist on waiting for dinner, or put a fast, filling meal on the table. This recipe is perfect for the third choice — fast, wholesome, and crowd-pleasing.

I often start boiling rice alongside a stir-fry, but for this version I used noodles. Cook the noodles first so they’re ready while you brown the chicken. I like larger onion pieces in this dish so they keep some crunch through the stir-fry.

The noodles only need a few minutes to cook. Once drained, toss them with a little sesame oil and set them aside while you prepare the stir-fry sauce and vegetables.

Overview

Start the noodles according to the package directions. While they cook, brown bite-sized chicken pieces in a hot wok or skillet, then add aromatics — garlic, ginger and chilli — and sliced onion. Toss in mushrooms and the peppers, followed by baby corn, sugar snap peas and bamboo shoots. Finish by stirring through a honey and soy stir-fry sauce for a glossy, reddish-golden finish.

For the noodles: once drained and cooled, fry them briefly in sesame oil with garlic, ginger, chilli flakes, soy sauce and a little light brown sugar. Combine the warm noodles and the saucy chicken and vegetables, then garnish with sesame seeds and spring onions.

Quick tips

• Prep all vegetables before you start — stir-fries are fast and benefit from everything being ready to go.
• Use a very hot pan and cook in batches if needed so the chicken browns rather than steams.
• For extra texture, add a handful of cashews or toasted sesame seeds at the end.

Variations

If you need a gluten-free version, the honey and soy sachet used here contains gluten. Swap it for a gluten-free oyster-style sauce, add garlic, ginger, a splash of gluten-free soy sauce and a little GF sweet chilli sauce. Replace the egg noodles with boiled rice or certified gluten-free noodles and use gluten-free soy sauce throughout.

To make this vegetarian, omit the chicken and add extra mushrooms or use tofu or a meat-free chicken alternative. The sauce and noodle flavours work equally well with plant-based proteins.

Honey and Soy Chicken Stir-Fry with Spicy Asian Noodles — Ingredients

Instructions

1. Cook the noodles according to the packet instructions, drain and rinse under cold water to stop cooking and prevent sticking. Toss with ½ tbsp sesame oil and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add the chopped chicken and fry until lightly browned, about 5 minutes.
3. Add the garlic, ginger, chopped red chilli and sliced onion. Cook for about 3 minutes until the onion begins to soften.
4. Add the mushrooms and cook for another minute. Then add the yellow and red peppers, baby corn, sugar-snap peas and bamboo shoots. Stir-fry for 3–4 minutes until heated through.
5. Meanwhile, heat the remaining 1 tbsp sesame oil in a separate pan. Add garlic, ginger and chilli flakes and cook for about 30 seconds until fragrant.
6. Add the soy sauce and light brown sugar to the noodles, stir, then add the noodles to the pan and toss for 3–4 minutes until evenly coated and hot.
7. Return to the chicken and vegetables, pour in the honey & soy stir-fry sauce with a splash of water, and mix through. Heat for 2 minutes so everything is well combined and sauced.
8. Serve the saucy chicken and vegetables with the spicy Asian noodles, garnished with sliced spring onions and a sprinkling of sesame seeds.

Make-ahead notes

Stir-fry is best eaten immediately, but you can prepare components ahead: chop vegetables and refrigerate, and pre-cook noodles then toss them with a little sesame oil and refrigerate. Reheat and combine just before serving.

Other flavour ideas

Try different bottled stir-fry sauces such as black bean & garlic, tomato & garlic, or Kung Pao for variety. Adjust chilli and sugar to balance heat and sweetness to your taste.

Nutrition (per serving, approximate)

Calories: 736 kcal | Carbohydrates: 90 g | Protein: 42 g | Fat: 24 g | Saturated fat: 8 g | Cholesterol: 114 mg | Sodium: 1900 mg | Fiber: 8 g | Sugar: 19 g

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